Corn Bread

Ingredients

• one egg
• one cup molasses or sugar
• one cup sour milk
• two cups sweet milk
• two cups wheat flour
• three cups corn meal
• one teaspoonful of soda
• one teaspoonful of salt

Method

1. 1

   Mix all ingredients in a two-quart basin, steam for one hour, and bake for one hour in a slow oven.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 333. The excerpt below is the record exactly as published.

one teaspoonful of soda, one pint of boiling water ; thicken with coarse flour or middlings ; let it rise and set in a cool place. Use a teaspoonful in a baking of salt-rising bread. BROWN BREAD. Take two quarts of corn meal ; scald with one quart of boiling milk or water ; when cool add one quart of Graham flour, one large spoonful salt, one cup brown sugar or best molasses, one cup home-made yeast, one cup flour. Mix with warm water as stiff as can easily be stirred ; put in deep basins ; steam two hours and bake one. Before baking, baste with a few spoonfuls of sweet cream or milk ; this makes a soft, tender crust. RAISED BROWN BREAD. Get Graham flour tresh from the mill in small quantities, as it soon molds. Make your sponge the night before, the same as for white bread, using white flour ; in the morning divide it, using for the brown one teaspoonful of salt and a scant cup of sugar ; use just enough Graham flour to get it together nicely, and no more ; when light make into small loaves ; have pie-pans well buttered ; grease the top of the bread by putting it on the pan first, then turn ; turn the sides under good and keep in a warm (not hot) place ; when light, bake. BOSTON BROWN BREAD, Two cups of Graham flour, two cups of corn meal, one cup of New Orleans molasses, three cups of milk, one teaspoonful of soda, two tea- spoonfuls of cream tartar (sour milk is best, and if it is used you need no cream of tartar). Steam five hours and bake half an hour. Keep closely covered while steaming and the water boiling all the time. This makes a loaf large enough for ten persons. STEAMED BROWN BREAD. Four cups corn meal, two cups flour, one cup molasses, two cups sour milk, two and a half or three cups of sweet milk or water (some meal requires more wetting), one teaspoonful soda, one and a half tea- spoonfuls salt ; steam three and a half or four hours. CORN BREAD. One egg, one cup molasses or sugar, one cup sour milk, two cups sweet milk, two cups wheat flour, three cups corn meal

Cook this with the app: pantry check, scaling, and the assistant.